A review on the occurrence and control of ochratoxigenic fungal species and ochratoxin A in dehydrated grapes, non-fortified dessert wines and dried vine fruit in the Mediterranean area

Covarelli, Lorenzo; Beccari, Giovanni; Marini, Ann M.; Tosi, Laura

doi:10.1016/j.foodcont.2012.01.044

Cited by 102 publications

(69 citation statements)

References 90 publications

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“…Its larva is able to attack berries, damaging the skin and allowing for ochratoxigenic species to colonize and grow inside the grapes; therefore, OTA levels in damaged bunches have been found to be significantly higher [70]. L. botrana larvae usually trap fungal conidia in their cuticle ornamentations and facilitate fungal penetration since they effectively tunnel berries [71]. Insecticide treatments in the field, either chemical or biological, are able to reduce L. botrana infection, and, consequently, OTA levels in harvested grapes [72,73].…”

Section: Biotic Factorsmentioning

confidence: 99%

“…Pathogenic fungi, such as powdery mildew, Rhizopus stolonifer, or Botrytis cinerea can also favor berry colonization by black Aspergilli; therefore, phytosanitary control of fungal diseases to limit damage by pathogenic fungi is also of value to reduce OTA contamination at harvest [71,74].…”

Section: Biotic Factorsmentioning

confidence: 99%

“…Even if environmental conditions are favoring fungal growth, the application of appropriate vineyard management can significantly reduce the final concentration of OTA in grapes [71]. The measures to reduce the incidence of Aspergillus spp.…”

Section: Agricultural and Harvesting Practicesmentioning

confidence: 99%

“…This fact could also be related to winemaking techniques, although oenological practices vary widely among the different types of sweet wine [71]. For example, some sweet wines from Spain require a sunning process after harvesting when grapes lose water, and, consequently, increase their sugar content.…”

Section: Type Of Winementioning

confidence: 99%

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Wine Contamination with Ochratoxins: A Review

et al. 2018

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Ochratoxin A (OTA) is the main mycotoxin occurring in wine. This review article is focused on the distribution of this toxin and its producing-fungi in grape berries, as well as on the fate of OTA during winemaking procedures. Due to its toxic properties, OTA levels in wine are regulated in different countries; therefore, it is necessary to apply control and detoxification methods that are also discussed in this revision.

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Section: Biotic Factorsmentioning

confidence: 99%

Section: Biotic Factorsmentioning

confidence: 99%

Section: Agricultural and Harvesting Practicesmentioning

confidence: 99%

Section: Type Of Winementioning

confidence: 99%

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Wine Contamination with Ochratoxins: A Review

et al. 2018

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“…Ochratoxin A (OTA), was first isolated from Aspergillus ochraceus and is one of the most hazardous mycotoxins (Amézqueta et al 2012). In moderate climate OTA is produced by Penicillium strains (P. verrucosum) and in warmer regions is created by several species of Aspergillus (A. ochraceus, A. sulphureus) on different food and feed, especially on dried fruits, wine, grape juice and coffee (Covarelli et al 2012;Walker 2002). The carcinogenicity possibly of OTA has been recognized by the International Agency for Research on Cancer (IARC) (Walker and Larsen 2005).…”

Section: Introductionmentioning

confidence: 99%

A validated dispersive liquid-liquid microextraction method for extraction of ochratoxin A from raisin samples

et al. 2013

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A method based on dispersive liquid-liquid microextraction (DLLME) was developed for the quantitative extraction of Ochratoxin A (OTA) from raisin samples. The influence of various parameters on the recovery of OTA such as type and volume of DLLME extractant, centrifuging and sonication time, also volume of deionized water was investigated. Recovery values under the optimum conditions were between 68.6 and 85.2 %, the inner and intra-day precision expressed as relative standard deviation (RSD%, n =3), were less than 15 % at spiking levels of 2.5-30 μg kg −1 . Linearity was studied from 0.5 to 30 μg L −1 , and the limits of detection (LOD) and quantification (LOQ) were 0.7 and 2.0 μg kg −1 , respectively. Real samples were analyzed by DLLME method and compared with confirmative immunoaffinity Column Chromatography (IAC) clean-up. Low cost, simplicity of operation, speed and minimum consumption of organic solvent were the main advantages of proposed method. The mean contamination of samples was 0.88 μg kg −1 that was lower than European Legal Limit.

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Adsorptive Voltammetry for the Determination of Ochratoxin A Using Enrichment Effect by Cationic Surfactants

et al. 2018

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A rapid and simple electrochemical method was utilized for the determination of the presence of classic fungal metabolite ochratoxin A (OTA) based on differential pulse adsorptive voltammetry, using the carbon nanotube paste (CNTP) electrode. OTA showed a clear oxidation peak, and the CNTP electrode exhibited a more sensitive response to OTA oxidation than the glassy carbon, the plastic formed carbon, and the carbon paste electrodes. The addition of long‐chain cationic surfactants, such as benzethonium chloride, cetyltrimethylammonium bromide, and benzyldimethyltetradecylammonium chloride (zephiramine), enhanced the electrochemical response of OTA. Under optimized experimental conditions, the calibration plots are linear in the 5×10−6−5×10−5 M OTA concentration range, and the limit of detection is 1.1×10−6 M. In order to improve the selectivity for OTA determination, we attempted to combine this adsorptive stripping voltammetric technique with “sequestration electrochemistry,” based on the specific interaction occurring between bovine serum albumin (BSA) and OTA. The peak current of OTA oxidation decreased substantially as a result of OTA‐BSA binding. Furthermore, it was demonstrated that the application of this proposed method of hydrodynamic adsorptive voltammetry, using a micro‐droplet and a rotating disk electrode, improves the approach's sensitivity and reduces the time and sample volume required for the analysis.

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A review on the occurrence and control of ochratoxigenic fungal species and ochratoxin A in dehydrated grapes, non-fortified dessert wines and dried vine fruit in the Mediterranean area

Cited by 102 publications

References 90 publications

Wine Contamination with Ochratoxins: A Review

Wine Contamination with Ochratoxins: A Review

A validated dispersive liquid-liquid microextraction method for extraction of ochratoxin A from raisin samples

Adsorptive Voltammetry for the Determination of Ochratoxin A Using Enrichment Effect by Cationic Surfactants

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